Chocolate Hazelnut Dunkers (Biscotti)
From the kitchen of Woman’s Day with Amber’s modifications.
- 1 ½ cup whole hazelnuts (6 oz)
- 4 oz unsweetened baking chocolate, chopped (90% chocolate bar)
- 3 tbsp unsalted butter
- 2 cups all-purpose flour (1 ¾ ap flour plus ¼ almond flour)
- 1 cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- 1 tbsp vanilla extract
- 8 oz bittersweet chocolate, finely chopped
- Position racks to divide oven into thirds. Heat oven to 350 F. Have ready two baking sheets.
- Spread hazelnuts on baking sheet and bake 8 minutes until lightly toasted. Cool, then coarsely chop.
- In a small saucepan over low heat, melt unsweetened chocolate and butter. Stir until smooth. Let cool.
- In food processer process flour, sugar, baking powder and salt until blended. Add eggs, vanilla, and melted chocolate mixture. Process until just blended. Kneed dough on work surface until shiny, then kneed in nuts, flouring hands as necessary. Divide dough into quarters, wrap each in wax paper and refrigerate for one hour.
- Roll each portion into a nine inch log. Place two logs at least two inches apart on each ungreased baking sheet. With fingers, gently press on logs until each is about 1 ½ inches wide.
- Bake 25 minutes, switching position of pans halfway through baking until strips are partially set, but not firm. With a spatula, very carefully transfer strips into a wire rack and cool 10 minutes (no less, or they will crumble). Transfer strips to a cutting board, and with a sharp serrated knife, using a a sawing motion, cut each cross wise into 1 ½ inch slices. Place slices cut side down, and bake 8 minutes, or until firm. Transfer to wire rack and cool.
- In a small saucepan, melt half the bittersweet chocolate over low heat. remove from heat, add remaining chocolate, and stir until smooth. Scrap into a shallow bowl. Dip top half of each cookie into chocolate, letting excess drip off. Stand cookies, chocolate side up until set.